Re: What are you cookin on the smoker?

After gettin a BBQ education at the Sampler Took the plunge and bought a Weber Smokey Mtn smoker.

Inaugural cook last weekend with 16 lb pork shoulder. Smoked for 18 hours and then wrapped in foil for 3 hours before pulling.

Unbelievably great and moist BBQ.

Only problem was amount of bourbon consumed in process. Made for a ROUGH!!! Monday morning

Welcome to another obsession Bill . Just got done assembling a new 22 inch WSM to go along with my well worn 18.5. And contrary to my reputation it's beer only during the smoke and bourbon after...you know, patience has its virtues .

Re: What are you cookin on the smoker?

I cooked a couple of racks of St. Louis cut spares this afternoon on my WSM. I got busy doing some other things and really didn't monitor the heat too well and they cooked too quickly. They tasted great (sprayed them with bourbon when I put them in foil so what would you expect)...but they were "fall of the bone" tender rather than competition standard ribs.

Welcome to another obsession Bill . Just got done assembling a new 22 inch WSM to go along with my well worn 18.5. And contrary to my reputation it's beer only during the smoke and bourbon after...you know, patience has its virtues .

Way to go Thad!!

"The most futile and disastrous day seems well spent when it is reviewed through the blue, fragrant smoke of a Havana Cigar"

I cooked a couple of racks of St. Louis cut spares this afternoon on my WSM. I got busy doing some other things and really didn't monitor the heat too well and they cooked too quickly. They tasted great (sprayed them with bourbon when I put them in foil so what would you expect)...but they were "fall of the bone" tender rather than competition standard ribs.

Tom, most comp. cooks like the food they do in the backyard bett than their turn in meat in most cases.

"The most futile and disastrous day seems well spent when it is reviewed through the blue, fragrant smoke of a Havana Cigar"

Re: What are you cookin on the smoker?

Since you asked...last Saturday cooked 10 pork butts, a pan of beans and a couple of racks of ribs for the help. Didn't take any pictures

Cooked for a small party Sat nite and a large one next week when I'm scheduled to work and some extra for the freezer. Pulled the pork, vacuum packed and quick cooled in ice bath and put in freezer. It will reheat in an electric roaster and taste like it just came off of the fire.

Since you asked...last Saturday cooked 10 pork butts, a pan of beans and a couple of racks of ribs for the help. Didn't take any pictures

Cooked for a small party Sat nite and a large one next week when I'm scheduled to work and some extra for the freezer. Pulled the pork, vacuum packed and quick cooled in ice bath and put in freezer. It will reheat in an electric roaster and taste like it just came off of the fire.

Do you feel the ice bath is the way to go if you are going to freeze? Do you ice bath right off the smoker? Thanks

"The most futile and disastrous day seems well spent when it is reviewed through the blue, fragrant smoke of a Havana Cigar"